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November 10, 2023

Curry Rice Cakes

 

Curry Rice Cakes

  • 1 onion, diced 
  • 4 cloves garlic, minced 
  • 1 thumb of ginger, grated 
  • 2 tbsp thai red curry paste (panang style) 
  • 13.5 oz can of coconut cream 
  • 2 tsp coconut sugar 
  • 1 tbsp soy sauce 
  • ½ lime juice 
  • 1 ½ cups kale 
  • 1 lb package ovalette rice cakes 
  • 1 tsp cilantro 
  • Oil for pan

  1. Heat oil in a large skillet.

  2. Add onion and saute for several minutes until soft. 

  3. Add the garlic and ginger and continue cooking for a couple of minutes until fragrant and golden. 

  4. Add the curry paste and once combined, slowly add in the coconut cream. Stir in the coconut sugar, soy sauce and lime juice and mix well to combine. 

  5. Add in the kale and allow to wilt down slightly before adding in the rice cakes. Cover and allow to steam. 

  6. The rice cakes cook pretty quickly and we don’t want them to overcook! They should be al dente and have a nice chew to them. 

  7. Each serving should be roughly 20 grams and garnished with cilantro.

 

 

 

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